The delicious Punjabi dum aloo is one of the most coveted potato curry recipes of Indian cooking. This curry is a life saver when guests come suddenly around lunch time and you donâ€™t have any green vegetables at home to make curry, because this curry is easy to make and it requires main ingredients, potatoes, ghee and spices which are always available in most of the Indian kitchens.
12 potatoes (peeled and cut into 2)
1 large size onion paste
2 tomatoes puree
1 tablespoon ginger garlic paste
5 dried red chilies paste
Salt to taste
1/2 teaspoon red chilli powder
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1/2 teaspoon garam masala powder
1 tablespoon kasuri methi
8 black pepper corn
2 tablespoons finely chopped coriander leaves
4 tablespoons cooking oil
1&1/2 ghee for deep fry
1/3 teaspoon cumin seeds
Heat ghee in wok and deep fry potatoes till it done. Transfer it to a plate.
Heat oil in another wok. Add bayleaf, black pepper corns and cumin seeds. When seeds stop crackling.
Add onion, tomato, ginger garlic paste and dried red chilli paste (before making paste deseeds chilies).mix it and saute for 7minutes on low flame.
Add red chilli powder, coriander powder, turmeric powder and garam masala powder. Mix really well. Add 1/4 cup water n cook about 7minutes or until oil starts floating on all over masala.
Add 1 cup water and salt. Bring it to boil.
Add fried potatoes, kasuri methi n coriander leaves. Mix it. Cover the lid and cook on low flame until the gravy get thick.
Punjabi Style Dum aloo is ready to serve. Serve this hot with chapati.
Fried potatoes in ghee gives an awesome taste. You can also use mustard oil.
Share on pinterest
Share on facebook
Share on twitter
Share on whatsapp
How useful was this post?
Click on a star to rate it!
Rated 5 based on 1 votes
Be the first to rate this post.